Category Archives: Food Matters Projects

This week is a wrap-up of the Food Matters Project. It’s the final week of posting recipes from The Food Matters Cookbook. Rather than another recipe, I’ve spent some time thinking of what I’ve learned doing this project, so here are some conclusions (in no particular order:

2. We finally learned how to make our own pizza. Thanks to the post on whole wheat pizza, we’ve explored other toppings and new pizza crust recipes. This has definitely been a staple in a our house a couple of times a month.

3. We made hummus from scratch. Although it wasn’t my favorite recipe at that time, we’re recently added a Vitamix into our kitchen- can’t wait to try making it again!

4. Bruschetta comes in different varieties- it’s such a time saver when you’re hosting a dinner party!

5. Chimichurri is another awesome dish when you have friends over for dinner. Quick, easy and delicious- what more could you ask for?!?

6. We tried anchovies for the first time, and they are delicious in a salad. Don’t miss out!

7. My favorite dessert adventure was due to FMP- we made kumquat sorbet. It was delicious, and I am now less intimidated to break out my ice cream maker. Sorbets on the porch, during a DC summer, are a perfect way to wrap up the day.

8. Give cookbooks without photos a chance. They encourage your cooking imagination and creativity- it was so much fun learning this for over a year.

This was a wonderful opportunity, and I’m so glad our blog continued to participate in this project (although sporadically). The idea of eating less meat should be encouraged in more households, and I hope we spread Mark Bittman’s words a bit more. Definitely play around with more foods, especially vegetables. There are flavors and textures out there you may not have ever tasted, but don’t be afraid to try.

Start with what we’ve made before, there are a number of delicious dishes out there! Or check out the other participants blogs to see what they’ve made!

I’m so happy to be the host of this week’s Food Matters Project. It’s a perfect recipe for our household these days. Between a new schedule and a new job, our lives have been a bit busy. Easy, make-ahead and delicious recipes are perfect for us.

A while back I chose Mark Bittman’s Pasta with Tuna, Tomatoes & Capers. It’s a great recipe that can be changed to what you have in your fridge. It’s fantastic prepared the night before, and wonderful for lunch the next day! Check out what other FMP participants did with their recipes here.

I love tuna salad, but I really hate to order it in deli shops or restaurants. There is always so much mayo in there, it doesn’t have the tuna flavor. And it’s heavy, loaded with calories. I loved this pasta salad- served cold, it was perfect for a hot summer day, and it’s still light enough that it doesn’t make you too sleepy after you eat it for lunch!

I apologize for the silence on the blog, don’t worry we didn’t leave you! Truthfully, there have been some small changes to our schedule due to a new job, and therefore small adjustments. But we have been cooking- so don’t worry, there recipes will be coming!

My version is not very similar to the original recipe. Today was my first day at a new job, with different hours than I’m used to. In addition, we’ll be out of town this weekend- so we’re trying to use up everything that’s hiding in the fridge and freezer. Tonight’s meal was very simple, back to the basics. There are always days where we come home from work, and don’t want to cook or prepare anything. I resist the urge to dial the local Chinese takeout to order our dinner.

Instead, I make a plan for something healthier for us:

1) In our freezer we had 2 Polish sausages (from the Amish Market)- I defrosted them this morning.
2) We had a lot of lettuce and tomatoes left over- it was easy to chop those up and throw them together.
3) Sam stopped at the store to pick up a ball of cheese, and chose one of his favorites: Smoked Mozzarella.

This was one of those Monday meals: fast, light and filling! And it did make a little more room in the fridge.

Happy Memorial Day weekend! I hope all of you had a long weekend full of relaxing, great barbeque food and fun with friends and family! We stayed home, but had a chance to visit with friends we don’t spend a lot of time with. It’s been great catching up, and exploring some new spots around town! To finish up a delicious weekend, we made a recipe for the Food Matters Project!

There is no host this week, rather, it’s a Wild Card post- you can pick your favorite spring/summer recipe. We went a different route, and chose a FMP recipe which was already posted before, but we had not made it that week. It sounded delicious, we had all of the ingredients (when does that happen?), and wanted a side with our dinner.

To check what recipes Fifth Floor Kitchen has participated in during the Food Matters Project, take a peak here. Also, check out fellow FMP bloggers Memorial Day recipes:

Last summer we attempted fritters for a Food Matters Project recipe. They didn’t turn out as expected, but a cook can never give up (try, try, try again!). This was a fast recipe, although it does involve a bit of frying- so it’s probably not the best for a mid-summer recipe. But DC’s weather was a bit gloomy today, and cool enough to keep our windows open- so I figured this would be worth a shot! We served these fritters with a Greek Salad, a more flavorful option to a slice of bread! Check out how other FMP participants made this Sweet Potato and Corn Fritters with Thai Dipping Sauce recipe (back in November!).

In a medium bowl mix together the poatoes, corn, jalapeño, green onions, cilantro, egg, flour, salt and pepper. This can be done ahead of time and refrigerated for a couple of hours before cooking.

Pour about 1/8 inch of oil into a large skillet over medium heat. When the oil is hot, drop about a 1/4 cup of potato mixture into the oil and allow it to spread out. Cook until golden brown, then turn once and cook again. Both sides should be cooked in about 5 minutes. Serve hot, or at room temperature. We recommend frying these in batches (of about 2-3), so the pan does not get too overcrowded.

As the temperatures are warming up, we are all wanting desserts that are cold and refreshing. Thankfully, my new friend Meg, of Fledgling Foodie, reminded us of this with this weeks Food Matters Project! From Mark Bittman’s Food Matters Cookbook, Meg chose the Chocolate Tofu Ice Cream recipe. Check out her post here. Also, take a peek a what other Food Matters Project participants did here.

I took the route of a frozen dessert…but I diverged a bit with a fruity one, rather than chocolate. A couple of weeks ago I was reading a DC bloggers post about kumquat sorbet. I’ve never had kumquats before, but the photo’s made it look so delicious. So I blame Nik, of A Brown Table, for the fact that I didn’t follow Mark Bittman’s recipe.

I’ve been reading Nik’s blog for quite some time- he’s so inspiring by telling stories how he came to choose various recipes, reasons behind particular ingredients, and his amazing photos. I think I pin most of his recipes on my Pinterest page since they all look so delicious.

Although I have never had a kumquat, I decided to try making this recipe. I did buy extra kumquats to snack on, and figured it would be a great way to taste this new fruit. They are sour (more than lemons), a little bitter, and somewhat sweet- definitely something I’ve never tasted before. To add a little more sweetness, I did add freshly squeezed orange juice.

And now that the sorbet is almost gone, I’m trying to think of other frozen desserts for the summer months. Any recommendations? We’ve previously made a Pear Sorbet and Rum Raisin Ice Cream.

Rinse the kumquats, cut the ends of each fruit- discarding the cut pieces. Then cut each fruit in half, and pick out the seeds. Add the kumquats to a medium saucepan, and cover with 2 cups of water. Bring to a boil over medium heat, then discard the water and repeat this process 2 more times. Once you’ve repeated this process, drain the kumquats and puree them in a food processor.

In a medium saucepan combine 2 cups of water with sugar and ginger. Continue to stir until the sugar water is boiling. Once it boils, take out the ginger and pour the sugar water mixture into a bowl, add in the kumquat puree and orange juice. Place that bowl into a large one, which has ice and cold water in it. Keep the liquid in the ice bath for at least 30 minutes, or until the mixture is cold.

Then pass the mixture through a sieve, making sure to squeeze out as much juice out of the pulp as you can. Chill this mixture for about 20 minutes in the freezer. Then once it’s cold, follow your ice cream maker instructions to prepare the sorbet. The sorbet will be done once it’s frozen and has a milky orange-yellow color. Scoop the sorbet into a freezer-proof container, and freeze for a couple of hours before serving.